Chicken Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Casserole

Helen Purser

By
@stillbakes

Can be made ahead and refridgerated. If so, then bake till bubbly. My nephew & his family love this when they visit on a cold day.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 1/2 c
diced cooked chicken
1 1/2 c
cooked rice
1 c
chopped celery
1/2 c
chopped walnuts
1 can(s)
cream of chicken soup, fat-free (undiluted)
1/2 tsp
salt
1/2 tsp
black pepper
1/4 tsp
ground red pepper
1 Tbsp
lemon juice
3/4 c
mayonnaise
1/4 c
water
3
hard cooked eggs-sliced
bread crumbs

Directions Step-By-Step

1
Combine first 10 ingredients in large bowl. Combine mayonnaise & water; stir till smooth. Add mayonnaise mixture to chicken mixture. Gently fold in egg slices. Spoon mixture into greased 11X7 inch baking dish; top with bread crumbs.
Bake uncovered @ 400 for 15 min or till bubbly. Yield: 6 servings

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy